Directions:

Mix all ingredients together for the remoulade in a small bowl, set aside and chill.

In a medium mixing bowl mash the garbanzo beans with a fork or masher. Leave them partially intact for more texture. Drain all the liquid out of the artichoke hearts then chop them coarsely. Add the chopped artichokes, red onion, garlic, lemon juice, Dijon mustard, celery, dill, bread crumbs, cornmeal, Old Bay Seasoning, salt and pepper. Mix well then shape into sixteen patties.

Heat a large skillet or flat grill to medium high. Add 2-3 tablespoons of grape seed or high heat oil then place a single layer of the crab cakes on the hot surface and cook 3-4 minutes on each side or until they begin to turn golden brown.

Place a handful of baby greens on a salad plate, top with the crab cakes and remoulade dressing. Garnish with lemon wedges and a sprig of fresh dill.

To bake vegan crab cakes heat an oven to 400 degrees. Line a baking sheet with parchment paper. Lightly oil them on both sides then bake for 20 minutes removing them half-way through the baking time to flip them for even browning. Serve hot.

Note

Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com

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Vegan Crab Cakes

Ingredients:

INGREDIENTS:

1 5 oz can garbanzo beans, drained

1 5 oz can artichoke hearts, drained

1/2 cup red onion, chopped

2 cloves garlic, minced

Juice of one lemon

2 teaspoons Dijon mustard

1 stalk celery, chopped

3 tablespoons Italian flat leaf parsley, chopped

3 tablespoons fresh dill, chopped

3/4 cup organic bread crumbs (or gluten-free)

1/4 cup organic yellow cornmeal

1 teaspoon vegan Worcestershire sauce (optional)

1 1/2 teaspoons Old Bay Seafood Seasoning

Freshly ground sea salt and black pepper to taste

4 cups baby greens

Oil for frying (or bake them on parchment paper)

Additional corn meal for coating

Lemon wedges

Remoulade:

1/2 cup vegan mayonnaise

2 teaspoons ketchup

1 teaspoons sweet or dill relish

1 teaspoon chopped fresh dill

1/2 tsp yellow mustard

1/4 tsp Old Bay seasoning

2 tablespoons lemon juice

1/2 teaspoon hot sauce

sea salt and black pepper, freshly groundto taste

Directions:

Mix all ingredients together for the remoulade in a small bowl, set aside and chill.

In a medium mixing bowl mash the garbanzo beans with a fork or masher. Leave them partially intact for more texture. Drain all the liquid out of the artichoke hearts then chop them coarsely. Add the chopped artichokes, red onion, garlic, lemon juice, Dijon mustard, celery, dill, bread crumbs, cornmeal, Old Bay Seasoning, salt and pepper. Mix well then shape into sixteen patties.

Heat a large skillet or flat grill to medium high. Add 2-3 tablespoons of grape seed or high heat oil then place a single layer of the crab cakes on the hot surface and cook 3-4 minutes on each side or until they begin to turn golden brown.

Place a handful of baby greens on a salad plate, top with the crab cakes and remoulade dressing. Garnish with lemon wedges and a sprig of fresh dill.

To bake vegan crab cakes heat an oven to 400 degrees. Line a baking sheet with parchment paper. Lightly oil them on both sides then bake for 20 minutes removing them half-way through the baking time to flip them for even browning. Serve hot.

*Note

*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]